Cream Salad Dressing

Cream, 1 cup.

Milk, cold.

Butter, size of walnut.

Salt, 1 level teaspoonful.

Lemon juice, 4 tablespoonfuls.

Corn starch, 1 rounded teaspoonful.

Eggs, 2.

Sugar, 1 level teaspoonful.

Put the cream into a double boiler; when scalding hot add the corn starch dissolved in a little cold milk, and cook about five minutes, stirring constantly. Then add the butter. To the yolks of the eggs add the salt and sugar; beat till light and thick, then add alternately the lemon juice and the hot cooked mixture. Fold in the stiffly beaten whites, and set aside to become cold.

This dressing may be used the same as mayonnaise.

White Cream Salad Dressing

Make same as cream salad dressing, omitting the yolks of the eggs.

French Salad Dressing

Oil, 3 tablespoonfuls.

Salt,

Lemon juice, I tablespoonful.

Onion juice, ¼ teaspoonful.

Mix and pour over the salad.

Lettuce Dressing

Hard-boiled eggs, 3.

Lemon juice, ½ cup.

Lettuce.

Olive oil, 1 tablespoonful.

Salt.

Mash the yolks smooth and fine, add the olive oil and salt. Mix well, and add gradually the lemon juice. Beat thoroughly, then pour the dressing over the lettuce. Cut the whites of the eggs into rings and lay on top. Serve as soon as dressed.

Golden Salad Dressing

Pineapple juice, ¼. cup. Lemon juice, ¼ cup. Beaten eggs, 2. Sugar, 1/3 cup. After beating the eggs well, add the pineapple juice, lemon juice, sugar, and small pinch of salt. Beat together and cook in double boiler. Let boil about two minutes.

Nut Or Olive Oil Salad Dressing

Olive oil, ½ cup. Water, ¼ cup. Lemon juice, ¼ cup. Salt, 1 teaspoonful. Beaten eggs, 3.

Beat all well together in the dish; set dish in hot water over the fire, and stir constantly till thickened. As soon as it begins to thicken remove from the fire and place in a dish of cold water, stirring until it cools, and set on ice till cold. It is then ready for use.

Oil Salad Dressing (Sour)

Lemon juice, 2 teaspoonfuls. Olive oil, ¼ cup. Salt, ½ teaspoonful. Water, 2 teaspoonfuls. Eggs, 2.

Heat together in double boiler, stirring constantly.

When it begins to thicken, place into cold water and stir until cold.

Green Mayonnaise

Make as ordinary mayonnaise. Use two light-colored yolks and six tablespoonfuls of oil. Chop enough parsley to make one tablespoonful; put it into a bowl, and with a knife rub it to a pulp. Then add gradually to the mayonnaise. Add a teaspoon-ful of the lemon juice. Use for fruit salad, white grapes, and pulp of shaddock. Mix, and serve on lettuce leaves.

Dressing La Blanche

Butter, 1½ dessertspoonfuls.

Flour, 1 heaped dessertspoonful.

Salt.

Egg, 1.

Lemon juice, ¼ cup.

Melt the butter in a frying-pan, but be careful not to brown it. When hot, stir in the flour, well-beaten yolk, lemon juice, and salt to taste. Stir this dressing through the vegetables, and serve on a garnish of crisp lettuce.